This is a perfect soup to comfort you on cold days, when being sick, or getting you back on track when suffering food poising.
The original recipe is made with salmon and a very famous easy to prepare dish among Japanese people.
Here is my VEGAN version of it. This dish can be enjoyed throughout all four seasons.
1 1/2 cups hot water
1 1/2 teaspoons loose green tea or 1 teabag
1 dried rolled yuba
3 Sakuracha flowers
2 cups warm cooked Thai or Basmati rice
1 tablespoon Nori flakes
3 small broccoli florets, blanched for 2 minutes
1 umeboshi (optional)
1/4 teaspoon wasabi ( optional)
Boil the water and pour over the tea to make the tea broth.
Place the rice of your choice into a bowl.
Add dried Yuba, Sakuracha flowers and broccoli.
If you like add wasabi and the umbeboshi.
Pour the tea over the soup and sprinkle nori flakes over the rice.